There’s only so much we can truly accomplish in a single day.
When we try to pack in too much, we often fail to give even one thing the attention it deserves.
By nature, I’m what my husband affectionately calls a “Nonbiriya”. In Japanese, Nonbiriya refers to someone who’s relaxed, unhurried, and enjoys taking their time. I know myself well enough to understand that a life of constant hustle doesn’t suit me. That’s why I prefer to take my time, to focus on one thing at a time without feeling any external pressure. For me, that’s also a way of being kind to myself.
Recently, I’ve been calling this approach Intentional Brewing, and every morning, I use it to prepare my daily cup of sencha. I thought this would be a fitting habit to share as we begin the new year, so here are the steps I follow.
Intentional Brewing – How to Prepare Sencha
- Pour boiling water into a kyusu (Japanese teapot).
- Transfer the hot water from the kyusu to your yunomi (teacup).
- Add sencha leaves to the now-warmed kyusu and cover it with the lid.
- Slightly lift the lid and enjoy the aroma wafting out from the gap.
- While savoring the scent, let the water in your yunomi cool to the right temperature (70-80C).
- Pour the water from the yunomi back into the kyusu and wait for the tea leaves to open, usually 30s to 1min.
- Pour every last drop of the sencha from the kyusu into your yunomi.
- Slowly, mindfully, enjoy your tea.
In my daily life, I make a conscious effort to approach each action with care and intention. This small practice has made my time feel richer and more fulfilling. The aroma of the tea leaves gently envelops you, offering comfort through life’s sweet and bitter moments alike.
- Aya
